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Fluffy Pumpkin Pancakes

A stack of three fluffy pumpkin pancakes topped with whipped cream and drizzled with syrup.
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Enjoy these fluffy, spiced pumpkin pancakes perfect for a cozy fall breakfast or brunch. This recipe uses simple ingredients and provides clear instructions for a delicious homemade treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 ¼ cups milk
  • 1 cup canned pumpkin puree
  • 1 egg
  • 3 tablespoons melted butter
  • 2 tablespoons sugar
  • Vegetable oil or butter for griddle
  • Optional toppings: cinnamon butter, maple syrup, whipped cream

Instructions

  1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, salt, and sugar.
  2. In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat. You can test if the griddle is ready by sprinkling a few drops of water on it; they should sizzle and evaporate quickly.
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  6. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles forming on the surface of the pancake.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, ensure your baking powder is fresh.
  • You can make a large batch of batter and store it in the refrigerator for up to 2 days.
  • To keep pancakes warm while you cook the rest, place them on a baking sheet in a single layer in a 200°F (95°C) oven.
  • Cinnamon butter can be made by creaming together softened butter with a pinch of cinnamon and a little powdered sugar.

Nutrition

Find it online: https://blissbatter.com/pumpkin-pancakes/